Browsing Conferinţa "Modern technologies, in the food industry" by Author "SCUTARU, Iurie"

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The impact of experimental activated carbons on polyphenol oxidase activity in must and wine

SCUTARU, Iurie; SCLIFOS, Aliona; MOGA, Georgeta (Universitatea Tehnică a Moldovei, 2022)

The paper studies the modification of the oxidase activity, which is manifested by the browning of juice and wine made from white grapes varieties, such as Sauvignon, Viorica, Legenda, Pinot Gris, and the change in the ...
Oxidative-reducing processes in winemaking

SCUTARU, Iurie; STURZA, Rodica (Universitatea Tehnică a Moldovei, 2022)

Oxidative-reducing processes are indispensable for the production, maturation and aging of wines. Some of them lead to the ennobling of wines, their stabilization, while others to the alteration, degradation of wines, to ...
Treatment of red wines from local and european varieties with activated carbon: the impact on chromatic parameters

SCUTARU, Iurie; ADOMNIȚA, Mihai; SCLIFOS, Aliona (Universitatea Tehnică a Moldovei, 2022)

The aim of this study was to elucidate the impact of treatments with experimental activated carbon AC-C (produced in the Laboratory of Ecology of the Institute of Chemistry of Republic of Moldova) of red wines obtained ...

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